Out with the Apples, and in with the Cherries!

I have experimented with another Cooking Light recipe and I have once again found a phenomenal recipe! In fact, this recipe might just be the all time favorite of my husband!  And I’m not complaining considering this recipe takes all of 15 minutes from start to finish!

This recipe offers a great alternative for the traditional pork and applesauce dish! Not to mention, a great way to ADD COLOR to your plate!!

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Blog Pictures 002

I served the pork chops with baked sweet potato and arugula salad w/ feta, tomatoes, balsamic vinaigrette, and sunflower seeds, but the options are endless!

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Blog Pictures 004

Give it a try and let me know what you think!!!

Pork Chops with Cherry Preserves SauceCooking Light, AUGUST 2006 Yield:  4 servings (serving size: 1 pork chop and about 1/4 cup sauce)

Cooking spray 4 (4-ounce) boneless loin pork chops 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 1 cup cherry preserves 1 teaspoon balsamic vinegar Chopped chives (optional)

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add pork to pan; cook 4 minutes on each side or until browned. Remove pork from pan, and keep warm.

Add preserves, vinegar, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan. Cook 30 seconds, scraping pan to loosen browned bits. Serve with pork. Garnish with chopped chives, if desired.

For National Nutrition Month, Go Red!!

Produce that has a beautiful red color can thank two particular plant pigments for their color.  Anthocyanins and lycopene are responsible for red, purple, and blue hues found in produce.

Currently, lycopene is under research for its cancer fighting abilities, especially for prostate cancer.  And don’t shy away from red produce you find on a shelf because lycopene found in cooked tomatoes are better absorbed by the body.  Lycopene can be found in tomatoes, watermelon and pink grapefruit.

Anthocyanins, a category of flavonoids, has been found to have the strongest antioxidant effects when consumed in the diet compared to other flavonoids categories.  Anthocyanins can be found in strawberries, currents, cranberries, blueberries, raspberries, and red grapes.

Today, count how many red fruits and vegetables you consume!!  Try to increase by an average of 1-2 additional per week!!  Need ideas? Review the list below of red produce to consider!!

  • Red apples
  • Cherries
  • Red cabbage
  • Beets
  • Cranberries
  • Pink grapefruit
  • Red peppers
  • Pomegranates
  • Red potatoes
  • Radishes
  • Raspberries
  • Rhubarb
  • Strawberries
  • Tomatoes
  • Watermelon
  • Red Grapes

Fighting Fatigue with Food - Miniseries Part 3

Be A “5 to 9” Fan

Eating 5-9 servings of fiber-rich fruits and vegetables will allow your energy levels to soar!  Fresh produce will help keep you hydrated because they are filled with water! The more color you can add to your day through a variety of fruit and vegetable colors, the better!  For example, bananas are easily digested and provide a lot of potassium which helps maintain normal nerve and muscle function.  Times of stress or during strenuous exercise can cause potassium levels to drop since the body does not store potassium for long periods of time.  Other great snacks include apples, grapes, peaches, and pineapples!